House Churned Broadmoor Gelato Or Sorbet Recipe
Gelato: Vanilla, Pistachio, Cookies & Cream, Dairy Free Chocolate, Chocolate Peanut Butter, Coffee. Sorbet: Raspberry, Mango, Passion Fruit.
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Ingredients
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Gelato Base
Gelato Flavors
Sorbet Base
Method
Gelato Preparation
- 1
Prepare Gelato Base
In a medium saucepan, combine the whole milk, heavy cream, and granulated sugar. Heat over medium heat until the sugar dissolves and the mixture is heated through but not boiling.
- 2
- 3
- 4
Cook the Mixture
Continue to cook over medium-low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon. Do not boil.
- 5
Cool the Base
Remove from heat, stir in the vanilla extract, and let the mixture cool. Once cooled, cover and refrigerate for at least 4 hours or overnight.
Flavoring Gelato
- 6
Pistachio Gelato
Blend the cooled gelato base with ground pistachios until smooth. Churn in an ice cream maker according to manufacturer's instructions.
- 7
Cookies & Cream Gelato
Add crushed chocolate cookies to the cooled gelato base, then churn in an ice cream maker according to manufacturer's instructions.
- 8
Dairy Free Chocolate Gelato
Mix cocoa powder into the cooled gelato base until well combined. Churn in an ice cream maker according to manufacturer's instructions.
- 9
Chocolate Peanut Butter Gelato
Blend peanut butter into the cooled gelato base until fully incorporated. Churn in an ice cream maker according to manufacturer's instructions.
- 10
Coffee Gelato
Stir brewed and cooled coffee into the cooled gelato base. Churn in an ice cream maker according to manufacturer's instructions.
Sorbet Preparation
- 11
Combine Ingredients
In a blender, combine the fruit puree (raspberry, mango, or passion fruit), water, lemon juice, and sugar. Blend until smooth.
- 12
Chill the Mixture
Pour the mixture into a bowl and refrigerate for at least 1 hour until thoroughly chilled.
- 13
Churn the Sorbet
Churn in an ice cream maker according to manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a container and freeze until firm.
